Process for stabilizing mayonnaise and the resulting product



Patented June 14, 1960 PROCESS FOR STABILIZING MAYONNAISE AND THE RESULTING PRODUCT Ben L. Sarett, 11361 Isleta St, Los Angelcs, Calif. No Drawing. Filed Jan. 16, 1958, Ser. No. 709,184 6 Claims. (c1. 99-163) This invention relates to the preparation of a mayonnaise product and has for an object the provision of a mayonnaise which is stabilized against deterioration upon storage.

As is well known, mayonnaise comprises essentially an emulsion of a vegetable oil and an acidified aqueous medium containing substantial quantities of egg yolk which latter serves as the emulsifying agent and contributes to the food value of the product. The mayonnaise product usually has dispersed therein minute bubbles of a gas such as air as a result of the mixing process. It is well known that the shelf life of mayonnaise is somewhat indefinite and that after a period of several months of storage the mayonnaise may have a tendency to deteriorate because of oxidative efi'ects.

There are a number of chemical antioxidants that are now available. However, none have been successfully used to combat the oxidative deterioration that takes place in mayonnaise upon storag There is one known antioxidant which suggests itself in connection with the stabilization of mayonnaise, and this is the enzymatic preparation which contains glucose oxidase and catalase, all as described in Dwight L. Baker Reissue Patent No. 23,523, dated July 22, 1952. In that patent it has been disclosed that various types of food products containing small amounts of glucose may be stabilized against oxidative deterioration by incorporating thereinto small amounts of glucose oxidase and catalase. However, it has now been discovered that certain of the commercially available preparations containing glucose oxidase and catalase are not entirely suitable for use in connection with the treatment of mayonnaise since these commercial preparations, while preventing oxidative deten oration, also produce other side elfects which may result in the breakdown of the mayonnaise emulsion and subsequent oil separation upon storage for long periods of time.

Accordingly, it is a further object of this invention to provide a mayonnaise composition stabilized against deterioration by oxidation.

A still further object of this invention is the provision of a mayonnaise composition stabilized with an enzyme preparation containing glucose oxidase and catalase, which preparation has been pretreated in a manner to prevent adverse side reactions in the mayonnaise.

A still further object of this invention is the provision of a process for producing a mayonnaise product which has an increased shelf life.

Further and additional objects will appear from the following description and the appended claims.

In accordance with one embodiment of this invention, a mayonnaise is provided which has been stabilized by the addition thereto of a small amount of a glucose oxidase-catalase preparation which latter, prior to the time that it is added to the mayonnaise, has been heated to a temperature between about 50 and 80C. in order to inactivate certain impurities contained therein without destroying the glucose oxidase or the catalase present. The invention is particularly applicable in connection with the glucose oxidase-containing preparations that are now commercially available. As is well known, mayonnaise comprises essentially an emulsion of an edible vegetable oil, water and egg yolk, and also usually contains a considerable volume of air dispersed therein. As will be apparent from a consideration of the aforementioned Baker Reissue Patent No. 23,523, glucose is necessary in the substrate in order for the glucose oxidase and catalase enzyme system to protect the mayonnaise against oxidative deterioration. In the case of mayonnaise, this glucose is supplied by the egg yolk since glucose is a naturally occurring constituent of egg yolks although additional glucose may be added if desired. It will also be apparent that the mayonnaise may include other ingredients, such as sucrose, vinegar, citric acid,

salt, mustard flour, and other flavoring agents.

In the manufacture of the mayonnaise in accordance with this invention, it is preferred that the concentration of the glucose oxidase in the final mayonnaise preparation be in excess of about 10 units of glucose oxidase per pound of finished mayonnaise, and preferably the concentration is between about 20 and 200 units per pound. The catalase need be present only in very minute quantities, as little as one unit per pound of mayonnaise being satisfactory, but much larger quantities may, of course, be used without adversely affecting the product. The units of glucose oxidase and catalase referred to are intended to mean, respectively, the units essentiallyas defined in Dwight L.,Baker Patent No. 2,651,592, dated September 8, 1953. The commercial glucose oxidase preparations normally contain a small amount of catalase, and it is ordinarily not necessary to add any of this enzyme from another source. Only suflicient catalase is required to catalyze the breakdown of hydrogen peroxide to oxygen and waterin accordance with 'the theoretical equations set forth in the Baker Reissue patent.

As indicated above, the commercial glucose oxidasecontaining preparation is subject to a pretreatment before it is used in the stabilization of mayonnaise. Thus, in accordance with this invention, the impure enzyme preparation derived from molds, as disclosed in the Baker Reissue patent, is pretreated in the manner set forth in the copending application of Donald W. Ohlmeyer, Serial No. 654,677, filed April 24, 1957. In accordance with this procedure, the commercial enzyme preparation is heated in an aqueous dispersion to a temperature between about 50 and C. for a period of time and under conditions to remove certain impurities from the glucose oxidase. The pH of the dispersion so heated is usually between about 4 and 8 and the time is usually between about 2 minutes and 10 hours depending upon the temperature used. The conditions of treatment are such that the glucose oxidase and catalase are not destroyed and they thus serve to protect the mayonnaise against oxidative deterioration. On the other hand, certain other biologically active ingredients are removed from the glucose oxidase-catalase preparation by this treatment, and the resulting mayonnaise is thus not subjected to emulsion breakdown or other types of deterioration upon storage.

For a come complete understanding of this invention, reference will now be made to a specific example which will illustrate the manner in which the pretreated glucose oxidase-catalase preparation may be incorporated into the mayonnaise. The following ingredients were employed to prepare a pound batch of mayonnaise:

' product- -containedabout l% by- In formulating theabove ingredients, 4 pounds of mayonnaise at 68- F. from a previous batch were added to the liquid egg yolk which was at a temperature of 35 F. These ingredients were placed in a conventional mayonnaise miner orblender and OA poundor vinegarare 6.7- pound of water followed by 2 .4 pounds ofsucrose, 1.3 for-two minutes and 7-.7 milliliters of anenzyme preparation 'of the character hereinafter described were added. The concentration of glucose oxidase in the enzyme preparation was about 750 per milliliter. Artert-he glucose oxida's'e preparation was added, thecomposition' was mixed for an additional minute and thereatter were gradually added 775 pounds of corn oil This was done in Vsjuch'a'manner. thatall of'the ingredients in the migrer and the rcmainingiwater and vinegar;

unds of sodium chloride and pound added. The batch was im'rted had been-added within about 6.5;minutes. Afiter all; the 7 ingredients had'been ad ded the miigtu're was blended for' another 45 seconds order to produce the desiredm'ayonna-iseproduct. The mixer employed was one that is conventionally used in mayonnaise'manuiacture and served to emulsify thev ingredients and incorporate air in the form of minute bubbles into the product; The volume of air. The mayonnaisewasthenpackagedinsealed' jars in the usualnianner; After over 'five months ofstorage at room temperature, the product was substantially: unchangedand' retained its original consistency,'flavorand: appearance.

The glucose oxidase preparation referredto in the foregoing example was a commercial; product preparedessentially in-the manner disclosed in the Baker reissue patent in 'the 'formof a clear ambersolution containingcatalase and about 750 units of glucoseoxidase per milli-H liter! Abou-t 200 milliliters of this solution in a glass bottle'were heated in an air oven maintained at 60 C;.

for-about 30 minutes. during which time a precipitate-was formed, 1 Thisprecipitate was separated by filtration, and:

the resulting purified preparation was employed to imstability to the ma yonnaise as-herein defined. By this treatment the proteolytic enzyme was removed but; the "glucose oxidase' and catalasewas unimpaired.

' incorporating a Storage tests'have-been made onmayonn'aisepreparedi as-Vindicated in the foregoing example andcompa'red with. mayonnaiseito which no glucose oxidase'preparation was added; and with mayonnaise towhich an untreated: glucose oxidase preparation was added; Mayonnaise con-. andother oxidativc deterioration after three to four months, andmayonnaise containing added enzyme, but

untreated, showed evidence ofemulsion separation afterthis' period'or time.- The mayonnaise preparation 'containing the treatedglucose oxidase was by far the most a stable and was virtually unchanged after about four a months, there being" no observable emulsion breakdown, color'ch'ange or change in flavor.

'The. term' mayonnaise as usedr in this specification and in thelappended claimsis intended to embrace-those food products thatarecommonly known'to the food industry as mayonnaise.

excesstofiabout 50% by.- weight; The product is whipped oris otherwiseblended to develop the desiredremulsion, and: at gas, such as air, is usually simultaneously incorporatedlinrthe amount of about 10% This invention is particularly suitable for preventing oiiidative deterioration of the mayonnaise which may be us iii PMt by thsloxygen ont ned n he t ia 1 7 These areiood products con-. sistingt'essentiall'yoffan. emulsion of water, egg yolks, and; an edible vegetable oil, the amount of oil being in V taining'no added enzyme showed evidences of browning p eparat on air in the product. However, the oxygen that may be present in the head space above the surface of the mayonnaise is also removed; Likewise any oxygen that may be introduced into the container when the cap is removed and replaced by the, ultimate consumer will be removed and the storage life of mayonnaise in a partially used container-his thereby increased} Glucosemay be added, but usually it is not necessarybecause egg yolk ains wa eats nsqse to. wi h the. free oxygen 1o 1 t. was lamen th p duct..

Accordingly, it jwillbe apparent from the foregoing description that amayonnaise product-has been provided which has an increased shelf life and which may be prepared; without departing from the usual methods that fire pl y d n ma n m yonn i e: -Whil a particular mbodimcnt of this invention is shown above, it will be understood, of course, that the invention 'is not to belimited" thereto, since many modifications may-be'made, and it'is contemplated, therefore, bythe appended-claims, to cover anysuch modifications as fallawithin thet-rue spirit and scope of this invention. What is;claimcdis; 1. A process'for stabilizing mayonnaise containing a small; amount ofi; glucose which comprises adding thereto, a glucoseoxidase enzyme preparation which has been prehe a-tedin the presenceof water to a temperature between about *aii d 80 Q: to inactivate certain, impurities contained therein;

2. A process which comprises-heating a, glucose oxidase enzyme preparation to, a temperature betweenabout 50- and; 80""Cf whereby to inactivate certain heat 'labilei impurities therein; without substantial "destruction 0 {dase activity thereof, and thereafter small amount of theresulting substance int o mayonnaise, V j t 3: A mayonnaise composition characterized by storage; stability conta" ng glucose and a glucose oxidase l which, prior to incorporation into the mayon naise, has been heat cd to a temperature between; 50' and:

offthe glucose 80' C. for a trmesufiicient to inactivate certain impurities therein. V V d r s -4; The composition recited in claim 3 wherein the amount of; glucose oxidasein said' mayonnaise is greater than 1'0 units per pound.

5-; The composition recited in claim 3 wherein the amount of glucoseoxidase -in saidmayonnaise is between about;20 and '200 units pound;

A: mayonnaise composition containing essentially an emulsion-of oil; waterfiand liquid egg yolle including glucose and, haying added thereto an enzyme preparation containing catal ase and glucose oxidasedn the amount ofbetween about ZO-"and ZOO units of glucose oxidase per pound of mayonnaise, saidipreparation, prior to incorporation into the mayonnaise, having been heated to a temperature of between about 50 and- 80-" C; for a time suliicient toinactivate certain impurities therein. 

1. A PROCESS FOR STABILIZING MAYONNAISE CONTAINING A SMALL AMOUNT OF GLUCOSE WHICH COMPRISES ADDING THERETO A GLUCOSE OXIDASE ENZYME PREPARATION WHICH HAS BEEN PREHEATED IN THE PRESENCE OF WATER TO A TEMPERATURE BETWEEN ABOUT 50 AND 80*C. TO INACTIVATE CERTAIN IMPURITIES CONTAINED THEREIN. 